I loved this Thai Peanut Sauce . . . the coconut milk makes it super creamy! Sean usually isn’t the biggest spaghetti squash fan, but he loved this meal so I win! Let me know what you guys think of this recipe ❤

Ingredients – Squash

-1 medium spaghetti squash

-Extra virgin olive oil

-Pink himalayan salt

-1 garlic clove, minced

-1/4 Cup parsley, chopped

-2 Tablespoons peanuts, crushed

Ingredients – Peanut Sauce

-1 can (14 oz) coconut milk

-1/4 Cup coconut sugar

-1/4 Cup water

-2 Tablespoons Tamari

-2 Tablespoons white vinegar or *apple cider vinegar*

-2 teaspoons sesame oil

-2 teaspoons red curry paste

Directions: Peanut Sauce

-Preheat the oven to 350°F. Halve the squash & scoop out the seeds

-Drizzle the inside with olive oil & sprinkle with salt. Place squash cut side down on a baking sheet & roast for 25 minutes

-When spaghetti squash is done roasting, take it out from the oven & let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very wet you might have to place the strands in a colander & pat with a paper towel

Directions: Peanut Sauce

-Place all sauce ingredients in a medium saucepan & bring to a boil over medium – high heat. Then, turn to low & simmer for 5 minutes to thicken the sauce, while stirring constantly